Gourmet Archives

Pie recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Silky cauliflower puree topped with crisp coconut chicken

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the coconut chicken

3 T olive oil
1 T butter
4 free-range chicken breasts, cut into chunks
80 g desiccated coconut
1/3 cup fresh sage leaves

For the cauliflower purée

2 medium cauliflowers, cut into chunks
½ cup cream
1 T butter
sea salt and freshly ground black pepper

Method

To make the coconut chicken:
Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp.
Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
To make the cauliflower purée:
In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
To serve:
Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.
Per serving: 2145.8 kJ, 28.9 g protein, 36.6 g fat, 15.4 g carbs

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Silky cauliflower puree topped with crisp coconut chicken

Silky cauliflower puree topped with crisp coconut chicken

Ingredients

Method